Chicken, Artichoke and Arugula Casserole

Saturday evening.  The invitation said wine and noshing.  Noshing does not mean dinner, or does it?  At any rate, I wasn't willing to take the chance that dinner would consist of cucumber slices.  But, I didn't have much time.  So, I dug into my trusty file of recipes I've saved in pdf form.  There was  a perfect one.  From Culinary Adventures with Camilla.  It was called Chicken, Artichoke and Arugula Casserole.  I didn't have any arugula but I did have a box of the baby kale, spinach and collard mix.  And, I had a red bell pepper that was on its last legs.  Oh, and most important of all, Connie'd been to Sams so we had a lovely rotisserie chicken.  We'd needed wings to make La Brea Tar Pit wings for Deb's Super Bowl party.  So, he got the rest of the stuff on our list while he was getting the wings.

It's been a LONG time since I've been able to post anything.  First off, Blogger was not communicating with either Internet Explorer OR Chrome.  It wouldn't let me add photos, update, save.  Anything.  And, I was out of time to figure out what was going on.   Finally the crisis is resolved.  Turns out my former broker/dealer mandated automatic updates to any systems.  That meant that even on my home computer - since I occasionally use it for business even though I never save anything business here - had to have automatic updates.  Blogger hadn't kept up with Internet Explorer.  My awesome computer guy, Mark, e'd Connie the instructions and viola, a working computer!  Yet another reason to be glad I escaped the ejeets last fall!

Well now, since I can blog again let's talk about some food.  We've had half a dozen go to chicken casseroles.  They're so good that on the rare occasion I need to just make a chicken casserole, I use one of them.  For some reason I decided that Saturday evening was the time to try something new.  And, am I ever glad I did.  We got five servings out of this casserole even though I used far less pasta than the recipe called for. 

What did we think?  This is going on the short list.  It was fabulous the first evening and even better for lunch the next day.  Easy to put together.  Used mostly pantry ingredients.  Home run!

Chicken, Artichoke and Arugula Casserole

Ingredients:

8 oz pasta - I used 4-5 oz - penne, trottole, farfalle, whatever you have!
1 T butter
1 small onion, thinly sliced
1 chicken breast, cooked and cut into bite-sized pieces
2 eggs
1 c whole milk (I used 2% and it was fine)
1/2 c heavy cream
1/2 c finely grated Parmesan, divided in half
2 c shredded mozzarella
1 jar marinated artichoke hearts, drained and chopped
2 c arugula, chopped  (I used baby kale, collards and spinach)
salt and pepper

Directions:

Cook the pasta for just about a minute less than the package directions call for.  Melt the butter in a large skillet.  Sauté the onion in the butter until it's softened. Add the greens and sauté until they've wilted.  Mix the eggs, milk and cream.  Toss all the ingredients and put into a buttered baking dish. Top with the last of the grated Parmesan.  Bake for 30 minutes at 350F. 

adapted from Culinary Adventures with Camilla